Men for centuries have preserved meat by drying or dehydrating it. Jerky has sustained many mountain men and trail riders over the years, as it lends a superior level of protein for a high energy meal. The small strips of dried meat were easily carried in a travel pack or saddle bag, making beef jerky the fast food of yesteryear.
Today’s refrigeration and freezing technology has given meat preservation a whole new level of convenience. Hunters and trail-hikers account for most of the beef jerky consumers of this era. However, recent television shows depicting survival techniques, along with a renewed desire for sustainable living among the general public, has resulted in a rise in beef jerky preparation and consumption. As the economy continues to sink, more and more consumers are opting for homemade jerky over the commercial alternative.
Making beef jerky is not difficult, but certain steps must be followed carefully in order to prevent the meat from spoiling. Before attempting a beef jerky recipe at home, decide first which drying method you plan to use for the meat. Many gas oven owners rely on the pilot light setting for dehydrating meats. The racks are already provided, and plenty of space is available for multiple trays of meat. An oven also allows for ample air flow around the racks, a necessity for dehydration of foods.
Commercial dehydrators are also popular for beef jerky preparation. Most models fit on the kitchen counter, taking up minimal space and maintaining good aesthetic value among the other kitchen appliances. Multiple racks stacked vertically provide ample space for the slices of beef to be arranged.
Once a drying method has been established, the next step in beef dehydration is meat selection and purchase. Always look for cuts of beef with low visible fat content. London broil is an excellent cut for beef jerky, but the cost may dictate another choice. If a fattier cut must be chosen, the fat can be trimmed after the purchase. Some butcher shops will slice meat for an added fee. Because the meat must be sliced very thin, this may be a worthwhile option.
Bring the meat home and wash it with clean water. Examine the beef for fat and trim any areas that do not look lean. Fat will not dry along with the rest of the beef. This will cause rancid jerky that can lead to food poisoning. Fat removal is very important. As the fat is trimmed away, begin to slice the meat into strips that are no thicker than 1/20th of an inch. Thicker slices will not dry all the way through. Meat that retains moisture will rot, so take the appropriate steps now to ensure good results.
One the beef has been sliced, prepare a marinade in a bowl or pan large enough to hold the meat slices. Enough space must be left in the bowl to allow the marinade to cover the meat. Olive oil, vinegar and sea salt are common ingredients found in meat marinade, but a variety of commercial marinades are available in the grocery store. Smoked flavorings or spicy enhancements can be added according to taste. Pour the marinade over the meat slices and refrigerate for ten to twenty-four hours. Longer marinade times result in more flavorful meat, but the meat also accumulates moisture during this process. All moisture must be removed during the drying stage, so longer marinade times will lengthen the drying procedure.
For extra flavor, the marinated meat slices can be rolled in dry seasoning before drying. Steak seasoning or any dry meat rub will add a spicy coating to the finished beef jerky. It’s advisable to use these dry spices sparingly during the first recipe. If the result is too bland, add more seasoning to subsequent batches.
After the meat has been seasoned, it’s time to arrange the slices on drying racks, trays or dehydrator pans. Non-stick cooking spray may be used to prevent the meat from sticking. This is particularly helpful if the meat marinade contained sugar or anything sticky. Set the oven temperature at 150 degrees Fahrenheit, or turn on the dehydrator according to manufacturer instructions. Drying meat does not take an excessive amount of time. Four to six hours is average, but check the meat regularly for dryness to be sure the jerky is done. Meat dried on racks does not need to be turned, but slices arranged on trays or pans needs to be rotated during drying.
Store the beef jerky in sealed containers or plastic bags to keep it fresh. Usage within two weeks is recommended for full flavor and a fresh taste. Most any meat can be dried and made into jerky as long as the cut is lean so experiment with chicken, rabbit, deer and turkey to find the jerky that best fits your taste as well as your budget.
